We studied the energetics and kinetics of microstructural evolution in copper films by estimating the magnitude of various possible driving forces for microstructural change that can be present in the as-deposited film. A driving force of at least 100 J/cm3 is required to account for the speed at which the grain boundaries move at room temperature. This value cannot be accounted for by only considering the minimization of grain-boundary energy and possible effects related to surface and strain energy as the main driving mechanisms. It is suggested that the additional driving force which is needed to explain the speed at which the grains recrystallize, is originating from a high density of defects within the as-deposited grains.

We have carried out a transmission electron microscopy based study of AlGaAs–Al(oxide) heterolayers created by lateral sidewall wet oxidation and identify the oxide phase formed as a consequence of the oxidation of AlAs to be γ-Al2O3, with the cubic Fd 3m structure. The oxide-semiconductor interface is weak and porous, possibly due to the high stress loads developed during oxidation, and we propose that the fast oxidation rates are a consequence of reactants transported to the oxidation front along the porous interface.

Spices are very important horticultural crops and a variety of spices are used in everyday cooking. Value addition is the highest recognition of the value of the product through processing, packaging and marketing. In other words, it is the process of changing or transforming a product from its original state to a more valuable state. Nowadays, many value-added spices are used and they impart a special taste to food preparations. Value addition has several plus points, viz. the value added products are simple to carry, having longlasting fl avours, with low bacterial contamination, having higher income from food industry, used as preservatives and also in pharmaceutical industry. There are many regulatory agencies which control the quality of spices like ASTA, ESA, BIS, etc. Some prominent value-added products accredited globally are black pepper powder, pepper oleoresin, cardamom oil, curcumin, turmeric oleoresin, bleached ginger, garlic paste, onion powder, coriander oleoresin, etc. Big entrepreneurship v to be developed in large scale, and year round production of the value-added product for meeting the international demand is feasible. New product should be developed from different minor and underutilized spice crops, especially from herbal spices. Integrated approach for development, production and marketing strategies should give the new direction towards the value addition in spice crops. This chapter will summarize the current initiatives about the above with scopes and future direction in India as well as the world.

Quality improvement of crop plants is a signifi cant component in nutritional and food security. It is always a challenge both in fi eld and horticultural crops. Several conventional as well as modern breeding methods are practised to triumph over the challenge. Recent advancements in the fi eld of agricultural biotechnology have created a new domain to complement the methods of plant breeding. So, plant breeding, an interdisciplinary science, is moving towards a new horizon. Here these methods of improving quality in horticultural crops have been discussed with several achievements obtained in different fi elds. It would help to deduce a comprehensive and comparative idea amongst the methods of plant breeding available for designing a proper route to meet the demand. Different varieties with such genetic improvement have already been released and successfully cultivated which have also been focused here. Biotechnological methods employed for quality improvement through genetic modifi cation to breed new crop types have been briefl y discussed.

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